- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Serving: 10 persons or buffet
Zucchini, Mushroom Risotto
Tidbits...This risotto serves 10. It is also good on a buffet served at room temperature.
Ingredients
- Short grain brown rice - 2 cups
- Chicken broth - 2 quarts
- Zucchini - 2 cups sliced and quartered
- Button mushrooms - 2 cups
- White onion - 1 cup diced
- Olive oil - 4 T
- Salt - to taste
Instructions
- In a small saute pan heat 2 Tbl. olive oil and lightly brown onion, add zucchini and mushrooms cook about 5 minutes more and set aside.
- Cook rice. Add just enough hot broth to cover. Keep adding a ladle at a time as it absorbs.
- When rice is almost cooked add zucchini, mushroom mixture and continue cooking for another 10 minutes.
- Rice should not be dry, it should be somewhat soupy.
- Drizzle remaining olive oil over top and lightly separate with a fork.
